This coffee is a Sidra variety produced by Maria Fernanda Tapia and Carlos. It undergoes a unique cultured washed process where the parchment coffee is submerged in the liquid 'must' from natural fermentation, followed by thermal shock with cold spring water. This meticulous process results in a complex and high-quality cup. The coffee is roasted as an omniroast, optimized for filter brewing but also suitable for espresso.
Founded 2007 by engineers-turned-roasters in Calgary, Phil & Sebastian sources exceptional single-origin beans via direct-trade, roasts meticulously in-house, and operates several cafés.
